High Priority - Heat treat dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: 146°, as opposed to 180°. Operator switching to three-compartment sink until repairman can come this evening or first thing tomorrow.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: on makeline, cut tomatoes 55°, cubed ham 46°, waffle mix 48°; all prepared at 9am. Operator added four-hour hold time stickers to products and repairman has been called to look at unit. **Corrected On-Site**

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (shell eggs above cookline). Product taken out about 10am. Corrected On Site.

4/18/2011

Routine - Food

Inspection Completed - No Further Action

Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (chili). Corrected On Site.

Critical. Observed buildup of soiled material on racks in the walk-in cooler. Corrected On Site.

Interference/obstruction with the inspector's right of entry and access at any reasonable time (dry store/walk-in cooler/freezer locked). Manager called; returned to store and unlocked for inspection. Corrected On Site.

3/9/2010

Routine - Food

Inspection Completed - No Further Action

Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Product not to be used. Corrected On Site.

Critical. Observed uncovered food in cold holding unitat front line.

Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container at cookline (mushroom slices). Corrected On Site.

Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical. Observed soiled reach-in cooler gaskets.

Critical. Observed buildup of soiled material on racks in the reach-in cooler.

Observed food debris/soil accumulated on walk-in cooler floor.

11/17/2009

Routine - Food

Inspection Completed - No Further Action

Critical. Shell eggs held at an ambient air temperature greater than 45 degrees Fahrenheit (above cookline). Corrected On Site.

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